There is no fundamental difference between rolling compote into jars with whole apricots or halves. Therefore, you can safely choose how you like it best. I prefer halves, so I share a proven recipe for such a case.
Ingredients
- Apricots - 1 kg
- Water - 1.5-2 l
- Sugar - 300 g
- Lemon juice - 2 tbsp.l .
Step-by-step cooking recipe
Disassemble the apricots into halves and remove the seeds.
Put them in sterile jars and pour boiling water over them.
Leave under the lid for 10 minutes, drain the water and boil it again.
Pour the apricots again and repeat the previous step.
Add sugar and lemon juice to the water, pour the apricots with boiling syrup again and roll up.
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